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20-Minute Chicken In Tarragon Butter Sauce

If there aren't enough hours in the day for you but you still want to give your family a nice dinner, this 20-Minute Chicken In Tarragon Butter Sauce is right up your alley.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: butter sauce, chicken recipe, quick chicken dinners, tarragon
Servings: 6
Calories: 272kcal


  • 1 tsp sweet paprika
  • 1 tsp curry powder
  • 36 oz boneless skinless chicken breasts about six 6 ounce or twelve 3 ounce boneless, skinless chicken breasts
  • Kosher salt
  • Canola oil
  • 3 tbs unsalted butter
  • 1 tbs minced shallot or white onion
  • 2 oz dry white wine 1/4 cup
  • 1 cup chicken stock
  • 2 tbs tarragon 1 tbs coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
  • Freshly ground black pepper


  • In a small bowl mix together paprika and curry powder, set aside.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. Sprinkle spice mixture on chicken breast, rubbing to coat (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot/onion, and sauté for 30 seconds, swirling pan to coat shallot/onion with butter. Pour in wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.


Serving: 6oz | Calories: 272kcal | Carbohydrates: 3g | Protein: 37g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 257mg | Potassium: 704mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg